Lemon Cheesecake with Blueberry Sauce

We are already a week past Labor Day.  It’s crazy.  I thought August was never going to get here because my baby girl was due to arrive.  And now she is almost a month old!  Now I need time to slow down.

Anyway, while I was in the hospital with a sleeping baby and my husband out getting a bite to eat, I decided I needed to buy myself a new cookbook.  I did just give birth so it was well deserved.  And since I seem to be on a no-bake dessert kick, I got Bakeless Sweets.

For a little Labor Day cookout at my parents, I made a lemon cheesecake with blueberry sauce from my new cookbook.  I like that this is a no-bake cheesecake because making a real cheesecake in the oven is very intimidating to me (and quicker!).  I tend to avoid the recipes that call for changing oven temperatures, leaving the oven door open, etc.  I don’t trust my oven.  I don’t trust myself and would probably over bake it.  I will try it though…eventually.

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 The cheesecake filling consists of fresh lemon juice and zest, powdered sugar, cream, vanilla, gelatin, and of course cream cheese.  It goes into a graham cracker crust of a 9 inch spring form pan.

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It chills for a few hours and then it is ready to go!

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Lemon and blueberry are two flavors that go great together and this is no different.  The cookbook has a blueberry sauce recipe but I did something different.  I had a fairly new open jar of blueberry jam that we canned last summer.  I put the jam in a saucepan over low to medium heat and stirred it until it started to turn into the consistency of a sauce.  I added a little water to help it smooth out.

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It was still a little chunky because of the actual blueberries so it needed to be put through a strainer.

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Pouring this delicious blueberry sauce on top of a slice of cheesecake made it complete.

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And yes the blueberry sauce is enough for a topping for most people.  But I always need to have whipped cream.

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This cheesecake was a great dessert to wrap up the unofficial end of summer. It is very light and the lemon flavor is just enough; not overpowering. 

It is time to now switch gears and start thinking about apples and pumpkins!

Blueberry Picking 2013

I love berry picking season.  It is a great way to enjoy the nice weather and get outside with the family.

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And there is nothing better than using the freshest berries in recipes or just eating them as is.  And what is even better is making something with the berries and saying, “Oh yeah, this was made with the berries I picked myself.”

So far this year, I have done strawberry picking and blueberry picking.  You can read about strawberry picking here.  For the blueberries, we went to Turkey Hill Farm for the second year in a row.

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Last year when we went blueberry picking, it was a little late in the season, but we hit it just right this year and the selection was absolutely fantastic.

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We only got 8 pounds :).

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And what is to be done with all of these blueberries???  Last year Matt made blueberry jam with all of the blueberries we picked.  While I am sure that will be done again, I want to give blueberry butter a try.  This is a recipe from the book Food in Jars.  It can also be found here on the blog of the same name.  I hope to get to it this weekend so I will be sure to let you know how it turns out!

Oatmeal Cookie Blueberry Cheesecake

I know…more blueberries!  We have all that blueberry jam that Matt made this past weekend.  He opened a jar up and it is amazing!  Best I have ever had.  Especially on toast with lots of butter.

So then I kept thinking, “I bet there is something I could make with that blueberry jam.”  So then I started thinking about cream cheese and how good it would be if I mixed them together.  And then when I looked in my baking cabinet, I saw that I had a pouch of oatmeal cookie mix.  So why not try to make another cheesecake?  I know there are plenty of cheesecake recipes out there but I wanted to come up with something with ingredients I already had.

I created this recipe by adapting two different recipes into the dessert I was looking to make.  I used the Biscoff Cheesecake I made a few weeks ago as a guideline as well as this recipe from Kraft Foods.

Oatmeal Cookie Blueberry Cheesecake:

  • 1 pouch Betty Crocker Oatmeal Cookie Mix
  • ½ cup (1 stick) cold butter
  • 2 packages 8 ounce cream cheese, softened
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 ½ tablespoons blueberry jam

Grease an 8×8 square pan. Preheat oven to 350 degrees.

To make the crust and topping, combine the oatmeal cookie mix and butter so it becomes a crumble.  Press a little less than half of the mixture on the bottom of the pan.  (I did not measure this out but eyeballed the thickness of the crust.)  Set aside the remaining cookie crumble.  Bake the crust for 10 minutes or until it starts to turn a golden brown.  Cool completely.

Using a mixer, cream the cream cheese.  Add the sugar and vanilla and blend.  Stir in the blueberry jam.  Add the mixture to a cooled crust.

Evenly sprinkle  the remaining cookie crumble on top of the cream cheese mixture.  Again, this is something I just eyeballed to what I thought I would like.  I didn’t want it to be too thick so I did not use all of the cookie crumble.  Bake for about 40 minutes or until the cheesecake is set.  Allow to chill for at least 3 hours.

I may have made the crust a bit too thick or cooked it a little too long (that’s why I said to do it 10 minutes, not 15!).  It was a little tough to cut through, but once I did, it was really good.  You could either eat it like a bar or with a fork, depending on how big you want your piece :).

Put whipped cream on top if you choose.  Enjoy!

Cassie